Christmas Morning Muffins
- 150g gluten-free plain flour *
- 1½ tsps baking powder
- 1 tsp ground cinnamon *
- 1 tsp ground mixed spice *
- 2 pieces of stem ginger
- 50g marzipan
- 75g golden caster sugar
- 2 large eggs
- 140g natural yoghurt
- 75g light olive oil or sunflower oil *
Cut large squares of baking parchment or greaseproof paper and fold slightly so they line the cups in a muffin tray. The paper will stay in place once the weight of the muffin mixture holds it down.
Sift the flour, baking powder and spices into a mixing bowl.
Lightly beat the eggs in a basin and gently add the yogurt and oil.
Dice the stem ginger and marzipan and fold into the flour with the sugar.
Using a wooden spoon lightly beat the egg mixture into the dry ingredients and spoon into the paper lined muffin cases.
Bake at 190ºC/180ºC Fan/Gas 5 for about 20 minutes until the muffins are risen, golden, and an inserted skewer comes out clean.
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